A Summer “How To” Starring Pineapple

So fun fact. I bought this organic whole pineapple at Whole Foods in Beacon Hill for $2.50. It yielded about 3-4 c (since I ate some in the process and can’t get an accurate reading). If you buy pre-cut pineapple pieces, it’s $4-7 depending on how many cups you bought. To save some many and reap all of the benefits, here’s How to Cut a Pineapple. Pineapples are high in vitamin C, fiber and other vitamins and minerals. Grill it, freeze it, keep it raw, transform it into a salsa. They’re also high in natural sugar and a great sweetener for smoothies, muffins, bowls, oats — anything.

Ingredients (makes 3-4 c)

1 ripe pineapple

Sharpppp knife

Cutting board

Directions.

First, a pineapple should smell ripe. Give your pineapple a good sniff. If it doesn’t smell fragrant and pineapply, let it sit on your counter a bit longer to ripen.

Cut off the top and bottom of the pineapple so you have a stable base when cutting. Dispose of pineapple top.

Trim the skin/rind by vertically slicing down. These slices should be thin, but thick enough to remove all of the skin. Dispose of rind.

Slice around the core and chop those large pieces into small cubes. Dispose of core.

Store in the fridge or freeze.

Enjoy!

My mom showed me how to do this when I was in college. Here’s an easy visual guide from The Greatist if you want videos.